Recipe: Perfect Munster Mushroom-Stuffed Chicken Breasts

Munster Mushroom-Stuffed Chicken Breasts. Ingredients: Stuffing= sliced raw turnip greens, honey, minced garlic, Himalayan black salt, black pepper, brown sugar, olive oil, Munster cheese Chicken. Boneless chicken breasts are rolled around a savory mushroom filling, ham, and Havarti-pepper cheese, then wrapped in bacon and This is my Mushroom Melt Stuffed Chicken. I made it for my girlfriend on our anniversary because every girl loves a guy that can cook, and she was very impressed.

Tender and juicy on the inside with a deliciously crispy skin and an amazing mushroom filling. Make this Spinach Mushroom stuffed Chicken that's a fast and easy low carb, GF dinner! It takes minutes to put together, and And that's because these spinach mushroom stuffed chicken breasts are so damn easy to put together. You can have Munster Mushroom-Stuffed Chicken Breasts using 12 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Munster Mushroom-Stuffed Chicken Breasts

It's 4 of boneless, skinless chicken breasts.
It's 1 1/2 cup of Panko breadcrumbs.
It's 4 tsp of olive oil, divided.
Prepare 4 of green onions, sliced.
You need 8 oz of mushrooms, sliced.
Prepare 1/2 tsp of dried thyme.
It's 1 clove of garlic (large), minced.
You need 1/2 cup of Munster cheese, shredded.
It's 3/4 tsp of salt, divided.
It's 1/2 tsp of ground black pepper.
It's 1/4 cup of all-purpose flour.
You need 2 large of eggs.

Mushroom Stuffed Chicken transforms a party favorite appetizer into a full blown meal. You won't believe the amazing flavor that bursts out of this To butterfly the chicken put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the. Pound out the chicken from the center of. For especially luxurious Mushroom Stuffed Chicken Breasts, carefully add a splash of brandy to the mushroom pan once they've cooked.

Munster Mushroom-Stuffed Chicken Breasts step by step

In a medium skillet over medium-high heat, warm 2 teaspoons of the olive oil. Add the green onions and mushrooms and saute for 10 minutes, stirring frequently. Add the thyme and garlic and saute for 3 more minutes. Remove from heat. Stir in 1/4 teaspoon of the salt and the pepper and the cheese. Set aside..
Cut a horizontal slit in each of the chicken breasts, creating a pocket. Do not cut all the way through. Place 1/4 cup of the mushroom/cheese mixture into each of the slit chicken breasts..
Line a baking sheet with parchment paper and set it aside..
Make a "dredging assembly line". Place the flour in a shallow container or on a plate. Next, place the beaten eggs in a shallow bowl. Then place the breadcrumbs on a dinner plate. Set an empty plate after the breadcrumbs..
Carefully working with one chicken breast at a time, holding securely so the stuffing doesn't come out, dredge the stuffed chicken first in the flour, then dip each side in the beaten eggs, and finally set it in the breadcrumbs and pat the crumbs into the egg coating on each side..
Place the coated chicken breast on the clean plate as you repeat the dredging process with the remaining stuffed chicken breasts..
Heat oven to 350°F..
Add the remaining 2 teaspoons of olive oil to the same skillet you used to saute the mushrooms. Heat to a medium-high temperature..
Carefully set the dredged, stuffed chicken breasts in the skillet. (Work with one or two at a time. Don't crowd the skillet.) Allow the chicken to saute for about 5 minutes, carefully flip with a sturdy spatula, and allow the chicken to saute for 5 minutes on the other side..
After chicken is nicely browned on both sides, transfer it to the baking sheet. Repeat browning process with remaining chicken breasts (you may have to add more oil to the skillet), and then bake the chicken for about 20-25 minutes, or until chicken is cooked through..

Meanwhile, slice chicken breasts in half horizontally through one side (keep other side attached). Open out like a book, then bash between two sheets of. Photo: Becky Luigart-Stayner; Styling: Jan Gautro. Cut a slit through thickest portion of each breast half to form a pocket. Try this Mushroom Stuffed Chicken Breasts recipe, or contribute your own.